Smoked Chicken Pot Pie

Preheat smoker to 350, oil & season the chicken breasts & smoke for about 25-35 min (depending on smoker)- until each breast reaches internal temp of 160.

Any chicken smoker rub will do—keep it simple with blends of garlic, onion powders, salt & pepper.

Meanwhile make the crust first by adding the flour, salt, & butter slices into a food processor and pulse until small crumbs form.

Slowly add the ice water (one TBSP at a time) and pulse until dough starts to clump into a ball.

Shape into a disk and refrigerate in plastic wrap for 30-45 min.

Prepare the filling on the indoor stove by melting the 1/2 stick of butter in a 12-inch cast iron skillet on medium-high heat.

Add the onion, carrots, and celery and cook until tender—about 8 minutes.

Add the 1/2 cup of flour, thyme, parsley, and salt and pepper; stir and cook another 2 minutes or so.

Add the 1/2 cup of chicken broth, 1/2 cup whole milk, and 1/2 cup white wine and let simmer for about 5 more minutes. If liquid becomes too thick, just add more chicken broth or wine.

Add the chopped chicken and frozen peas, stir to incorporate and remove from heat.

On a floured surface, roll out the dough to fit your cast iron skillet and place on top of the filling mixture.

Brush with egg wash and create several slits with a knife across the top of the raw dough.

Smoke for about 30-45 minutes until crust is browned and the pie is bubbly.

Cool for 5-10 minutes before serving.